Ravioli with rabbit
Exquisite Italian ravioli with rabbit stuffing
Ingredients
| BATTER: |
| wheat flour 200 g |
| semolina 200 g |
| yolks 8 pcs |
| water 80 ml |
| salt a pinch |
| black pepper to taste |
| parmesan to taste |
| FILLING: |
| rabbit mince 600 g |
| garlic 4 cloves |
| onions 80 g |
| white dry wine 80 ml |
| olive oil 60 ml |
| TO TASTE: |
| salt |
| black pepper |
| dried thyme |
Instructions
Step 1
Fry the mince in oil with chopped onion and garlic.
Step 2
Add the thyme, salt, black pepper and wine. Cook until the alcohol has evaporated from the wine, then allow the stuffing to cool.
Step 3
Combine both flours, yolks, salt and water and knead into a dough. Wrap in clingfilm and leave in the fridge for at least 30 minutes.
Step 4
Divide the dough into 2 parts, roll out to a thickness of 1.5 millimeters.
Step 5
On one sheet of dough, place the filling in mounds, 3-4 cm apart. Brush the places where the dough sticks together with water. Cover the filling with the second sheet of dough, press the dough down so that it sticks together and cut the ravioli.
Step 6
Cook for 2-3 minutes in salted water. Drizzle with oil, sprinkle with parmesan, pepper and serve. Enjoy.
